About the Chefs at Fish Out of Water Restaurant in Santa Rosa Beach, Florida

Contact us at 850-534-5008 or email us at concierge@watercolorresort.com

Wayne Alcaide – Executive Chef/Director of Food and Beverage – WaterColor Inn & Resort

Over the past 20 years in the restaurant and hospitality industry, Wayne Alcaide has run award-winning kitchens across the country. Currently the executive chef of the WaterColor Inn and Resort in Santa Rosa Beach, FL, Alcaide is responsible for overseeing banquet services, in-room dining, retail food outlets and dining establishments on the property, including the AAA Four Diamond Fish Out of Water restaurant. In 2005 Alcaide was named executive chef of Northwest Florida for The St. Joe Company, one of Florida's largest real estate operating companies. In this position he oversaw six full-service dining rooms, banquet services and in-room dining at the AAA Four Diamond WaterColor Inn and Resort, WaterSound resort community, CampCreek and Shark’s Tooth Golf Clubs. Chef Alcaide believes that being able to procure the freshest ingredients possible is instrumental to the success of any dish. He has developed strong bonds with the fishermen and oystermen who farm the Gulf’s bountiful waters and the local farmers who grow and harvest organic produce there in order to support these local businesses and ensure that WaterColor’s clientele receive the freshest meals possible with the highest quality ingredients.

Brian Murray – Executive Sous Chef – WaterColor Inn & Resort

Brian Murray is a native of Fairfield, Connecticut and began working in local restaurant kitchens during high school. Brian attended Johnson & Wales University and graduated with an Associates Degree of Applied Science in 1993. He then began work at the Four Seasons Ocean Grand Hotel in Palm Beach, Florida, a five diamond property. In 1995 Brian began an eleven year tenure with Chef Emeril Legasse beginning as line cook and resulting in the position of Executive Chef. During his time with Chef Legasse he worked in New Orleans, Las Vegas, Atlanta and Miami Beach. He joined the culinary team at Watercolor in January of 2007 and oversees culinary operations throughout the resort. Brian brings to Watercolor a strong background in American regional cuisine and enjoys working with the Gulf Coast’s freshest seafood and produce.

Fish Out of Water, the WaterColor Inn & Resort’s signature restaurant, sets a glamorous scene overlooking the emerald waters of the Gulf of Mexico, with virtuoso cuisine and a distinctive wine list to match. The freshest local fish and meats, combined with an eclectic approach to traditional ways of preparing and serving food, translates into dishes unlike anything else offered in this area. A private dining room is available, lined with bottles from the restaurant’s collection of over 3,000, representing some 325 labels.